Yes, you read that right! Your eyes do not deceive you! Sweet potato and bacon soup…the healthy way!
This is one of my favorite winter soups. It is absolutely delicious and manages to be rich and filling without adding too many calories to your day – despite the BACON! I love bacon. In fact, I like it so much, that when celebrating Christmas with John’s family one year, I once received a miniature calendar with an interesting fact about bacon for every day of the year! I buy uncured bacon because despite what you might read out there on the web, I believe what multiple doctors have told me – to avoid nitrates. It is easy enough to find, too. I buy mine from Trader Joe’s.
The combination of sweet (from the sweet potatoes) with the scrumptious, salty bacon and the rosemary creates a soup that few can resist. You can also puree this soup to the consistency of your choice – I like mine creamy, but still with some sweet potato and bacon intact for texture. A hand blender will help the pureeing process immensely not only on this soup, but on countless others, as well! Don’t get me wrong – it is easy to make this using a food processor or normal blender, as well, but I am a fan of the no-muss-no-fuss that a hand blender provides!
The soup can be served hot or warm and keeps well in the refrigerator. You can also freeze leftovers, then later thaw and heat up for an easy meal at a later date! Hope you enjoy this soup as much as we do this winter!
- 3 sweet potatoes, peeled and diced
- 2 tbsp. olive oil
- salt and pepper, to taste
- 4 bacon slices, cut into 1/2 inch pieces (I used uncured bacon from Trader Joe's)
- 2 garlic cloves, finely chopped
- 1 tbsp. fresh rosemary, finely chopped
- 1 onion, finely chopped
- 4 cups vegetable or chicken broth
- juice of 1/2 lemon
- Preheat oven to 400℉.
- Mix the sweet potatoes with 1 tablespoon olive oil, salt and pepper. Spread mixture on a baking sheet. (If you are worried about sticking, use a silicone baking mat. I use them regularly and have been very impressed with the results! They allow me to use less oil, which I like a lot.) Roast for 15 minutes, or until golden and soft.
- In the mean time, heat remaining oil in a large pot over medium heat. Add bacon and cook, stirring occasionally, until brown and crispy. (Careful not to burn it, though!) Add the garlic and rosemary and cook another minute. Add the onion, reduce heat to low, and cook until onion is soft (about 10 minutes), stirring regularly to avoid sticking. Add broth, cover with a lid, and turn heat up to bring to a boil.
- Remove sweet potatoes from oven and add to the pot. Remove lid and simmer for 5 minutes.
- Now this is where a hand blender would come in handy - if you have one, simply blend approximately 3/4 of the soup, leaving some texture that is left unblended. You can blend more or less to your taste. If you don't have a hand blender, remove two thirds of the sweet potato and onion mixture into a blender or food processor (since the soup is hot, take care not to put it into anything plastic which could leach harmful chemicals into the soup). Blend the mixture and then return to pot and combine.
- Squeeze lemon into the soup and check salt and pepper. Careful not to over-salt as the bacon adds quite the flavor!
- Serving Size: 1/4 of total soup ・223 calories per serving
- Warning: This soup is REALLY filling - you might want to start with an eighth of the total soup...you can always go back for seconds!
- Soup can be served hot or warm based on the weather outside!
- Keeps well in refrigerator for several days.
- Freezes well! To freeze - cool soup, transfer to freezer-safe container, and freeze. To serve, simply thaw soup, reheat, and enjoy!